Club House for Chefs

Charred Sweet Potatoes & Summer Vegetables


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Large sweet potatoes 1 lb
Zucchini, cut into ¾-inch (2 cm) pieces 1 cup
Yellow squash, cut into ¾-inch (2 cm) pieces 1 cup
Cherry tomatoes 1 cup
Vegetable oil, divided 3 tbsp
Dried chorizo, diced 4 oz
Chopped onion 1 cup
Smoked Paprika 545 g 1 1/2 tsp
Garlic Salt 1.05 kg 1 1/2 tsp
Pepper, Black Coarse Grind 500 g 1/2 tsp
Sherry vinegar 1 tbsp
Water 2 tbsp

Instructions

1. Pierce sweet potatoes with fork several times. Microwave on HIGH 3 minutes. Turn and cook additional 2 to 3 minutes or until tender but still firm. Let cool; cut into 3/4-inch (2 cm) chunks. 2. Toss zucchini, yellow squash, and tomatoes with 1 tbsp (15 mL) of oil. Sprinkle with paprika, garlic salt and pepper. Toss to coat; set aside. 3. Heat remaining 2 tbsp (30 mL) oil in large cast iron skillet on a grill over medium-high heat. Add potatoes; cook 4 to 5 minutes or until slightly charred and tender; stirring after each minute. Push potatoes to sides of skillet. Stir in chorizo and onions. Cook 3 to 4 minutes or until slightly charred, stirring occasionally. Push mixture to sides of pan. 4. Add zucchini mixture to center of pan. Cover or close lid and cook 4 to 5 minutes or until squash is tender and tomatoes begin to burst, stirring after each minute. Blend entire mixture together; gently stir in vinegar and water until blended.



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